Soft-Cooked Eggs III
From Household science and arts, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 27. The excerpt below is the record exactly as published.
SOFT-COOKED EGGS. I Put eggs unbroken into a saucepan; cover them with cold water, about one pint of water to 2 eggs. Set the saucepan over the fire, and as soon as the water boils remove the eggs and serve them in hot cups. SOFT-COOKED EGGS. H Put enough boiling water into a saucepan, allowing one pint of water for two eggs and an extra cupful for each additional egg. Place the eggs in the water with a spoon. Cover the saucepan ; leave it on the back of the range for about eight minutes. If the eggs are large, ten minutes is necessary for cooking them. SOFT-COOKED EGGS. HI Put boiling water into both parts of a double boiler. Place eggs in upper part of boiler with a spoon.
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